Is Amy Trubek still mad about the ducks? One year ago, Gastronomica Editorial Collective member Amy Trubek chanced upon a gift of raw duck parts. In this episode, Amy traces the circulation of the duck parts through her local community and shares how a series of unexpected exchanges landed them...

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about Recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America. Together the three dissect the essential Mexican spices, and how...

Battles over the ethics of foie gras in recent years have loomed large in the culinary world. Yet history shows that the delicacy has been around for over 5,000 years since the ancient Egyptians, and is extolled in writings of the Ancient Greeks and Romans. Ariane Daguin of D'Artagnan tells...

Almost all of the foie gras produced in the United States comes from two duck farms in Sullivan County, where about 400 workers, mostly immigrants from Mexico and Central America, rely on it for their livelihood. Inspired by a New York Times Article, Diego and Mariana headed upstate to hear...

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are back in the studio catching up about Phill's new restaurant, Hi Hello, which recently opened in Bushwick right off the Jefferson stop. A fun and thoughtful sandwich shop, Phill shares the ins and outs of opening a...

This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D'Artagnan and Eugenia Bone, author of "The Kitchen Ecosystem." Ariane tells Mike her thinking behind starting D'Artagnan. Since 1985, D'Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of...

Published January 15th, 2015Running time: 3 Minutes By Austin Sherman On Wednesday, January 7th, 2015 California lifted the ban on the sale of foie gras. In this piece we hear from Paul Shapiro, Vice President of Farm Animal Protection for The Humane Society. To hear the other side of the...

Erin Fairbanks kicks off the 2015 season of The Farm Report talking about the recent overturning of the Californian ban on foie gras. Welcoming Rick Bishop of Hudson Valley Foie Gras to the show to discuss the ongoing animal welfare issues surrounding the process. Foie gras is the fattened liver...

What better way to introduce the new year than a long winded story about Coscto and The Peanuts? Tune into the season debut of Let's Get Real as Erica Wides teaches listeners about the virtues of frozen food and whole animals. Hear what she thinks you should all be doing...

Meet the entire Heritage Foods USA team on the year-end episode of The Main Course! Host Patrick Martins is joined by Catherine Greeley, Alexes McLaughlin, Mary McCarthy and Laura del Campo who all help run Heritage Foods USA, a mail order meat company specializing in non-commodity rare and heritage breeds...